Grilled Tilapia With Mustasa Slaw Recipe

INGREDIENTS

1 navel orange, cut into thin rounds
1 (1/2-inch) piece ginger, peeled and cut into thin strips
3 large whole tilapia, scaled and gutted
juice from 1 large navel orange
1 1/2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey
salt and pepper, to season

For the mustasa slaw

1 cup chopped mustard leaves (mustasa)
1 large navel orange, peeled and segmented
2 tablespoons bagoong balayan
freshly ground black pepper, to taste

DIRECTIONS

1. Insert orange slices and ginger strips into the cavity of each fish.
2. Combine orange juice, balsamic vinegar, oil, and honey in a bowl. Mix well. Season to taste. Divide orange juice mixture in half. Brush tilapia with some of the mixture. Set aside remaining mixture to serve as a dipping sauce.
3. Preheat a charcoal grill. Grill fish until cooked through, about 12 minutes on each side. Transfer to a platter.
4.  Make the mustasa slaw: Combine mustasa leaves and orange segments in a bowl. Toss with bagoong balayan. Season to taste with pepper.
5. Serve fish with mustasa slaw and dipping sauce on the side.

Source : Yummy

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